Mint-Chocolate Pudding Cake

Ingredients

• 20  chocolate-covered mint candies thin
• 4  eggs 
• 8 drops food coloring green
• 1 pkg jell-o pistachio flavor pudding instant (4-serving size)
• 0.3 cup oil 
• 0.5 tsp peppermint extract 
• 8 oz baker's semi-sweet chocolate chopped
• 1 cup water 
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer
• toothpicks

Directions

1. Preheat oven to 350F.
2. Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. Stir in chocolate.
3. Pour into greased and floured 13x9-inch baking pan.
4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not overbake.)
5. Remove cake from oven.
6. Place candies in single layer on top of cake. Return to oven.
7. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.